Preheat oven to 425 degrees. Lightly coat a large rimmed baking sheet with cooking spray.
In a small bowl, combine garlic powder, onion powder, Kosher salt, ground black pepper and Italian seasoning.
Pat pork tenderloin dry with a paper towel, then rub with spice blend. Create a boat out of aluminum foil so the juices from the pork don't run out into the veggies- keep the top open, just roll up the edges. Place in center of rimmed baking sheet.
In a separate bowl, toss all vegetables in a large mixing bowl with red wine vinegar and sprinkle with salt and pepper.
Arrange vegetables around tenderloin.
Place in oven and reduce temperature to 400 degrees. Roast for 20-22 minutes or until pork registers at 145 degrees at it thickest point.
Remove and allow to rest for a few minutes before cutting. Spoon juices in the aluminum foil boat over tenderloin. Serve over Long Grain & Wild Rice.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Pork tenderloins are generally fairly small and tapered, you can easily make 2 1 pound pork tenderloins and double the spice mixture. Use a larger baking sheet, but the total cook time will remain the same.